Ingredients
Scale
- 1/4 cup olive oil
- 1 tbsp harissa paste
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 4 medium Yukon Gold potatoes (1 lb), sliced
- 1/2 large onion, sliced
- 6 large garlic cloves, sliced
- 3 large plum tomatoes (3/4 lb), sliced
- 2 medium carrots, thinly sliced diagonally
- 1/2 tsp salt
- Freshly ground black pepper, to taste
- 1/2 cup vegetable broth
- 2 tbsp chopped cilantro
Instructions
- Preheat your oven to 350°F (177°C).
- In a small bowl, mix olive oil, harissa paste, ground coriander, ground cumin, ground ginger, and ground turmeric until combined.
- Toss the sliced potatoes with the spice mixture in a separate bowl.
- In a round baking dish, layer half of the onions, followed by half of the spiced potatoes, garlic slices, tomatoes, carrots, salt, and pepper. Repeat layers with remaining ingredients.
- Drizzle any leftover spice mixture over the top and pour vegetable broth around the edges.
- Cover tightly with aluminum foil and bake for 1 ½ hours or until potatoes are tender.
- Let sit covered for about 10 minutes before garnishing with chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg